It’s soup season, y’all. But here’s the thing, as much as I love me a good soup like this creamy roasted tomato soup, or this instant pot chicken zoodle soup, or this slow cooker cheddar cauliflower soup that you guys have been loving, I also really really love me a hearty, unbelievably filling stew.
I have a few stews on the site like this instant pot beef stew and this chunky chicken stew and I thought it was about time I made a veggie one as well.
So I set out of my stew adventure in my office that is also doubling up as much kitchen and tripling up as a playroom and quadrupling up as a dining room. And I decided the best place for the soup to come together is in my instant pot.
See, I like the idea of putting everything into a pot. I like the idea of putting a lid on it and checking back in 20 minutes later when it’s all done. It’s low maintenance. Sure you could make this on your stovetop (I’ll leave some instructions in the recipe card), but then you have to tend to it. You have to hover and stir and it’s harder to multitask.
I’m trying to decrease the tending that I do. I have enough. So today I chose my instant pot. And, if you have an instant pot, maybe you want to choose it too. Or a slow cooker would be fun too! All in all, it comes together deliciously no matter how you do it, but don’t make things harder on yourself if you don’t have to, you know?
So let me stop rambling about tending to things and get you started on making this Instant Pot Moroccan Sweet Potato Chickpea Stew!
First, add your avocado to the instant pot and set it to sauté for 7 minutes. Sauté your onion, sweet potato, celery, and chickpeas in your instant pot for about seven minutes, stirring frequently, until the onion starts to get golden brown and caramelized. Add garlic cloves when you have about 2 minutes left on the sauté and continue to stir.
Add the vegetable broth, fire roasted tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper. Set the instant pot to the soup setting for 25 minutes.
After 25 minutes, release the valve and allow the steam to escape. Once all the steam is gone, set it on sauté for another 5 minutes and allow it to simmer until the stew reaches your desired consistency.
Garnish with fresh herbs, I used fresh oregano leaves.
Recipe
Instant Pot Moroccan Sweet Potato Chickpea Stew
The perfect veggie-packed meal that comes together quickly in your instant pot! This Instant Pot Moroccan Sweet Potato Chickpea Stew is loaded with flavor!
Ingredients
- 2 tablespoons avocado oil
- 1 cup chopped onion
- 3 cups cubed sweet potato
- 3/4 cup chopped celery
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large closed garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) fire roasted crushed tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pink salt
- 1/4 teaspoon ground pepper
- fresh oregano leaves for garnish
Instructions
- Add your avocado oil to the instant pot and set it to sauté for 7 minutes.
- Sauté your onion, sweet potato, celery, and chickpeas in your instant pot for about seven minutes, stirring frequently, until the onion starts to get golden brown and caramelized.
- Add garlic cloves when you have about 2 minutes left on the sauté and continue to stir.
- Add the vegetable broth, fire roasted tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper.
- Set the instant pot to the soup setting for 25 minutes. Press start.
- After 25 minutes, release the valve and allow the steam to escape.
- Once all the steam is gone, set it on sauté for another 5 minutes and allow it to simmer until the stew reaches your desired consistency.
- Garnish with fresh herbs, I used fresh oregano leaves.
Enjoy!! xo
I made this tonight and just had a giant bowl. It was delicious. I had to change a few things; ie I only had tomatoes with green chilies, I used smoked paprika, and fresh rosemary for garnish.
My question is, why are there no nutritional values listed?
Yay! I’m so glad you loved it! Sometimes I forget to add nutritional info. I’ll try to add them in in the next few months 🙂
So good and so easy to throw together. I had the leftovers with some rice to soak up some of the broth and it was delicious!
Yay! I’m so happy you loved it!! xo
This is such a delicious and easy recipe! I used my pressure cooker for 10 minutes and it was perfect and made just the right amount. My boyfriend is obsessed with this stew now.
Yay! I’m so happy you guys love it!! xo
Really love this soup! Perfect for a chilly fall/winter night or when you just want something not so heavy (hello week after thanksgiving) I usually serve it with some grilled chicken for my meat lovers but also like it just veggies from time to time.
Yay! I’m so happy you love it!! xo
Hi and Happy New Year!
My husband and I just finished eating your Moroccan Sweet Potatoes and Chickpeas Stew. It was delicious! I made ours on the stovetop. The ingredients were easy to find in our pantry and combined to make a very flavorful and satisfying meal. Before serving it, I took the liberty to pour two ladles of the stew in our Vitamix . I used the pulse key a few times, poured it on top of the stew. Then, I stood back and admired the beautiful presentation!
I give this recipe a five star rating for the clarity of the directions, the variety of the ingredients and for the flavors that linger on long after dinner is over! Thanks!
Yay!! I’m so happy you loved it! It’s one of my favorites!! xo